For New York City–based food lovers, one of last year's biggest openings was Jonathan Benno’s long awaited restaurant, Lincoln. Now we're only days away from one of this season's most anticipated Beard House dinners, where the Thomas Keller protégé and former Per Se chef de cuisine will give us a taste of his meticulously crafted, contemporary Italian fare. Take a look at the menu below, and click here to learn more about Monday's event featuring Lincoln.
Hors d’OeuvreOlivas Ascolana > Stuffed and Fried OlivesSan Daniele Prosciutto–Wrapped GrissiniAranciniMarinated Sardines with Roasted PeppersTaschino with Roasted Squash and Salvatore Bklyn RicottaPairing: Bisol Crede Prosecco di Valdobbiadene 2009DinnerBeet, Endive, Radicchio d

A childhood favorite for generations, the perfect union of peanut butter and jelly is best left alone. But who says we can only let them meet between two slices of bread? Why not, say, in the middle of a warm, sugar-dusted doughnut? Pastry chef Mary Cancel of New York City’s Tipsy Parson has done just that with this ingenious recipe. Whether you serve these gooey delights as a breakfast treat or as a finishing touch to a stick-to-your-ribs meal, you’ll be glad you let old PB&J shine outside of the lunchroom.

About ten years ago, three-time James Beard Award winner and food writer Molly O’Neill embarked on a 500,000-mile journey across the United States to explore our country’s culinary landscape. After gathering thousands of recipes, she whittled the collection down to a choice six hundred, which went on to populate her latest tome, One Big Table. The cookbook paints a portrait of America’s food that’s just as diverse as its citizenry, proving that we don’t inhabit a melting pot, but a place where assorted culinary traditions co-exist and thrive. When O’Neill dropped by for yesterday’sBeard on Books, we asked her to share her thoughts on the culinary state of the union.In your book’s introduction, you write that when cooks felt conflicted about what recipe to submit to you, you would ask, “Which